Chocolate bread and butter pudding

Serving size: Serves 6

Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

Chocolate bread and butter pudding

INGREDIENTS

1½ cups (375ml) milk
2 cups (500ml) cream
1/3 cup (75g) caster sugar
1 vanilla bean or 1 teaspoon
vanilla bean paste
4 eggs
2 small (200g) brioche, sliced thickly
100g dark eating chocolate,
chopped coarsely
1/3 cup (40g) coarsely chopped
toasted pecans

METHOD

Preheat the oven to moderate (180°C/160°C fan-forced).

Combine milk, cream and sugar in a small saucepan. Split vanilla bean in half lengthways; scrape seeds into pan, then place pod in pan, or if using, add vanilla bean paste. Stir over heat until hot; strain into a large heatproof jug (not necessary to strain if using the paste). Discard pod.

Whisk eggs in large bowl; whisking constantly, pour hot milk mixture into eggs.

Grease a shallow 2-litre (8-cup) ovenproof dish; layer brioche, chocolate and nuts, overlapping brioche slightly, in the dish. Pour hot milk mixture over brioche.

Place the dish in a large baking dish; add enough boiling water to come halfway up the sides of the ovenproof dish. Bake, uncovered, in a moderate oven for about 45 minutes or until pudding sets.

Remove the pudding from the baking dish; stand for 5 minutes before serving.

Not suitable to freeze or microwave.